3 carrots, peeled and chopped
3 celery stalks, chopped
1 yellow onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
2 cups green beans, cleaned and chopped
3 garlic cloves, minced
1 can diced tomatoes
2 cups green lentils
1 tbsp olive oil

6 cups vegetable stock

3 garlic cloves, minced

1/4 tsp cumin
1/4 tsp cayenne pepper

1 tsp oregano

1 bunch thyme, tied

2 bay leaves

Salt and pepper
1 1/2 cups fresh spinach
Italian parsley
grated parmesan 

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• In large dutch oven (or soup pot) saute garlic and onion in olive oil over medium heat until onions are translucent

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• Add celery, zucchini, squash, tomatoes (including liquid) , and lentils. Add in spices and top with stock, and stir.
 

• Bring mixture to a boil. Reduce heat to low and cover. Cook ~ 30-45 min. Stir in spinach.
 

• Remove bay leaves & thyme and season with salt & pepper. Serve with grated parmesan & parsley

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